Colorful Three-Color Vegetable Pancakes
Colorful Three-Color Vegetable Pancakes
A Delightful Blend of Zucchini, Onion, and Carrot! Making Nutritious Three-Color Vegetable Pancakes!
Enjoy these simple yet incredibly flavorful and nutritious three-color vegetable pancakes, made with fresh seasonal ingredients like zucchini, onion, and crunchy carrot. This delightful pancake dish is loved by both kids and adults alike.
Main Ingredients- 1 zucchini
- 1 onion
- 1/2 carrot
Batter & Seasoning- 2 cups pancake mix (buchim garu)
- 1 tsp salt (for salting zucchini)
- Olive oil (or cooking oil), generous amount
- A little water
- 2 cups pancake mix (buchim garu)
- 1 tsp salt (for salting zucchini)
- Olive oil (or cooking oil), generous amount
- A little water
Cooking Instructions
Step 1
First, thoroughly wash the zucchini. Slice it into slightly thick strips, about 0.5 cm thick. Sprinkle 1 teaspoon of salt over the sliced zucchini and mix well. Let it sit for 5 minutes to draw out moisture. This step prevents the batter from becoming too watery and helps maintain a crisp texture.
Step 2
While the zucchini is salting, thinly slice the washed onion and carrot into strips similar in thickness to the zucchini. Cutting the vegetables to a consistent size will make the pancakes look more appealing and ensure they cook evenly.
Step 3
After 5 minutes, gently squeeze the excess water from the salted zucchini. Be careful not to squeeze too hard, as this can cause the zucchini to mush. Add the sliced onion and carrot to the zucchini. Then, add 2 cups of pancake mix. Crucially, add water gradually, a little at a time, while mixing. You want a batter that is not too thin. Stir with chopsticks or a spatula until all ingredients are well combined. The batter should be slightly thick; if it’s too runny, the pancakes can fall apart easily.
Step 4
Heat a non-stick pan over medium heat. Once the pan is warm, add a generous amount of olive oil (or your preferred cooking oil). When the oil is hot, spoon portions of the batter onto the pan. Making the pancakes a manageable size, about bite-sized, will make them easier to flip and eat.
Step 5
Once the edges of the pancakes start to turn golden brown, carefully flip them with a spatula. After flipping, gently press down on the pancakes with the back of your spatula or a flipper. This helps them cook evenly throughout and achieve a crispier texture. Cook until both sides are golden brown and beautifully cooked.
Step 6
Your colorful three-color vegetable pancakes are now ready! The delicate texture of the zucchini, the sweetness of the onion, and the crunch of the carrot combine to create a visually appealing and delicious pancake.
Step 7
For an extra burst of flavor, serve with a simple dipping sauce. Mix 1 tablespoon of soy sauce with 1 tablespoon of apple cider vinegar and a pinch of toasted sesame seeds. These three-color vegetable pancakes have a natural sweetness from the vegetables themselves, even without added sugar, making them a perfect match for the sweet and tangy dipping sauce. Enjoy them warm for the best taste experience!
